Fall Beet Soup (Borscht)

This soup is a fall tradition...every year when the air gets crisp in the evenings I start to crave it. I love this soup. The color is so pretty and the sweet beets are so good combined with broth, dill, and root veggies.

Fall Beet Soup (Borscht)

Ingredients:

1 tbsp vegan margarine (I like Earth Balance)
1 small onion
1 clove of garlic
10 - 12 oz beets (3 medium sized beets)
1 carrot
1 celery rib
4 cups vegetable broth (I like Better Than Bouillon Vegetable Base)
2 tsp dried dill
salt and pepper to taste

Directions:

Heat the margarine in a small soup pan over low heat.

Dice the onion and add it to the pan, followed by the minced garlic. Then peel and dice the beets and add them to the pan. Next, peel and dice the carrot and then chop the celery and add them to the pan. When you are dicing the vegetables, go for small bite sized pieces. Stir the veggies occasionally and let them soften for around 20 minutes.

When the vegetables have softened up sprinkle them with a little salt and pepper, then add the dill and the vegetable broth. Let the soup cook for 15 minutes more until the flavors have combined and the vegetables are cooked through.

For 4 servings
Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 348 g

Amount Per Serving

Calories 111 Calories from Fat 40

% Daily Value*

Total Fat 4.4g 7%

Saturated Fat 0.9g 4%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 863mg 36%

Total Carbohydrates 11.6g 4%

Dietary Fiber 2.3g 9%

Sugars 7.8g

Protein 6.5g

Vitamin A 55% • Vitamin C 10% Calcium 4% • Iron 8%

Nutrition Grade A

* Based on a 2000 calorie diet